Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties.

Fois Fois,Piu Piu,Roggio Roggio,Sanna Sanna,Campus Campus,Siliani Siliani,Catzeddu Catzeddu

doi:10.3390/foods8090422

Abstract

Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on pasteurized fresh pasta, before and after cooking. The optimum cooking time was not affected by whole wheat sourdough, whereas differences were found in color, firmness, and cooking loss. Changes of in vitro digested starch fractions in SP pasta were affected by a higher cooking loss. Overall, SP samples were characterized by improved nutraceutical features, namely higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. Sensory analyses (acceptability and check-all-that-apply (CATA) tests) showed significantly higher scores for the SP, and the differences were enhanced when the consumers were informed about the product composition and how it was manufactured. Consumers checked for more positive sensory parameters for the SP than the CP.

Highlights

Pasta is a staple food in the Mediterranean area, and it is produced and consumed worldwide.It is a good source of carbohydrates and proteins, with interesting nutritional properties, i.e., a low glycemic index
In the control sample (CP) and sourdough pasta (SP), and this was obviously due to the water absorbed during cooking
Cooking caused an increase in the pH of the SP and a decrease of the titratable acidity (TTA) values in the CP and SP, indicating that organic acids diffused into the cooking water

Summary

Introduction

Pasta is a staple food in the Mediterranean area, and it is produced and consumed worldwide. It is a good source of carbohydrates and proteins, with interesting nutritional properties, i.e., a low glycemic index. In recent years there has been a trend towards the production of whole wheat pasta, which represents a good source of fiber. Bran, a by-product of wheat milling, obtained from the outer layers of wheat kernel, contains fibers, vitamins, and minerals. Wheat bran contains phytic acid, recognized as an anti-nutritional compound [4], which reduces the nutritional value by chelating ions (such as Ca2+ , Fe2+ , Mg2+ , and Zn2+ ). Pasta prepared with the addition of bran has an inferior technological quality as compared with pasta prepared with semolina [7] or wheat flour [8], because bran interferes with gluten development, especially when bran presents inappropriately sized particles [9]

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